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Beet and Carrot Slaw is a simple yet stunning side dish that brings together fresh, wholesome ingredients with a light and zesty dressing. The natural sweetness of carrots pairs perfectly with the earthy flavor of beets, while citrus juice adds brightness to balance it all.
Unlike heavier slaws made with mayonnaise, this recipe keeps things light and refreshing, making it a fantastic complement to grilled meats, sandwiches, or even as a topping for tacos and grain bowls.
Whether you’re looking for a colorful salad to brighten up your table, a nutritious side dish, or a meal prep-friendly recipe that stays crisp in the fridge, this Beet and Carrot Slaw checks all the boxes. It’s easy to make, bursting with flavor, and sure to impress with its beautiful presentation.
Ingredients Breakdown
Each ingredient contributes to the slaw’s balance of flavor and texture:
For the Slaw:
- Beets: Naturally sweet and earthy, providing a deep red color and crunchy texture.
- Carrots: Add sweetness, crunch, and a bright orange hue to complement the beets.
- Fresh Herbs (Mint, Parsley, or Cilantro): Brings a fresh and aromatic element.
For the Dressing:
- Freshly Squeezed Orange or Lemon Juice: Provides a tangy kick that balances the sweetness of the vegetables.
- Olive Oil: Adds a touch of richness and helps blend the flavors.
- Apple Cider Vinegar (Optional): Enhances the tanginess for extra depth.
- Salt & Black Pepper: Simple seasoning that brings everything together.
How to Make Beet And Carrot Slaw
Step 1: Prep the Vegetables
- Peel and shred the beets and carrots using a grater or food processor.
- If the beets release excess moisture, gently pat them dry with a paper towel.
Step 2: Make the Dressing
- In a small bowl, whisk together orange or lemon juice, olive oil, vinegar (if using), salt, and pepper.
Step 3: Toss Everything Together
- In a large mixing bowl, combine the shredded beets, carrots, and fresh herbs.
- Pour the dressing over the vegetables and toss well to coat evenly.
Step 4: Let It Rest & Serve
- Let the slaw sit for 5–10 minutes to allow the flavors to meld.
- Serve immediately, or refrigerate for up to a day for an even better taste.
Pro Tip Before Cooking
For a smoother shredding experience, use a food processor with a shredding attachment. It saves time and ensures an even texture.
Beet And Carrot Slaw
Shredded beets and carrots tossed in a tangy citrus dressing for a light, refreshing crunch.
Ingredients
For the Slaw:
- 2 medium beets, peeled and shredded
- 3 medium carrots, peeled and shredded
- ¼ cup fresh herbs (mint, parsley, or cilantro), chopped
For the Dressing:
- 3 tbsp fresh orange or lemon juice
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar (optional)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Shred beets and carrots. Pat dry if needed.
- Whisk together citrus juice, olive oil, vinegar, salt, and pepper.
- Toss vegetables with dressing and fresh herbs.
- Let sit for a few minutes to enhance flavor. Serve immediately or refrigerate.
Notes
- Make It Sweeter: Drizzle in a little honey or maple syrup if you prefer a sweeter slaw
- Add Crunch: Sprinkle with toasted sunflower seeds, sliced almonds, or chopped walnuts for extra texture
- Make Ahead: Prepare the dressing and shred the vegetables up to a day in advance, storing them separately. Combine just before serving.
- Experiment with Herbs: Swap out the herbs for basil or dill for a different flavor twist.
Nutrition Information:
Serving Size:
4-6Amount Per Serving: Calories: 110Total Fat: 7gCarbohydrates: 10gFiber: 3gProtein: 2g
Pro Tip After Cooking
For extra depth of flavor, let the slaw chill in the fridge for at least 30 minutes before serving. This allows the dressing to fully absorb into the vegetables, making each bite even more flavorful.
Additional Serving Suggestions
This slaw is versatile and pairs well with a variety of meals. Here are a few ways to serve it:
- As a Side Dish: Serve alongside grilled chicken, fish, or BBQ dishes for a fresh contrast.
- In Sandwiches or Wraps: Add a scoop inside sandwiches, tacos, or wraps for extra crunch.
- With Whole Grains: Mix into a quinoa or couscous salad for a hearty, nutritious bowl.
- Topped with Cheese: Sprinkle with crumbled feta or goat cheese for a tangy contrast.
Frequently Asked Questions
Can I use prepackaged shredded vegetables?
Yes! If you’re short on time, pre-shredded carrots and beets (if available) are a great shortcut.
How do I prevent the beets from staining my hands?
Wear gloves while handling beets or wash your hands immediately with lemon juice and salt to remove stains.
Can I store leftovers?
Yes! Store in an airtight container in the fridge for up to 2 days. The vegetables will soften slightly but still taste great.
Wrapping it up
This Beet and Carrot Slaw is a quick, refreshing, and nutrient-packed side dish that adds color and crunch to any meal.
Whether you’re making it for a picnic, meal prep, or just to brighten up your plate, it’s a simple recipe with big flavors. Try it as a salad, a side, or a topping, and enjoy the natural sweetness and crisp texture of fresh veggies with every bite!
